Recipe: Buttery Nut Toffee
Buttery nut toffee – because it’s good. If you make this, get ready to share since it’s so good you’ll want to eat it all up yourself, which might not be the best thing. I made this recipe using white sugar and each time I can’t seem to get the butter to brown as much as I would like – so I tried it with brown sugar and it turned out perfect. The only down side, I didn’t catch any pictures. Trust me, though, brown sugar is the way to go.
Okay, let’s get started on this buttery nut toffee. In the photos below, I made a double batch, so my proportions may look off compared to the recipe.
Ingredients
- 1 cup of whole almonds
- 2 sticks of salted butter
- 1 cup, packed, of brown sugar
- 2 teaspoon of vanilla
- 1 1/2 cups of milk chocolate chips
- 1/3-1/2 cup of pecan pieces
First up, gather all of your ingredients. Set the oven to 350 degrees on roast.
Take the whole almonds and smash them with a rolling pin. You’ll want about half still whole and then the others in pieces. Then roast in the oven on parchment paper on a pan for 10-12 minutes until the almonds start to brown.
While the almonds are roasting, time to make the buttery component of the toffee.
In a non-stick pan melt the butter on medium heat and add in the brown sugar. Whisk continually until all of the sugar is dissolved. Add in the vanilla and keep whisking. You’ll want the butter to get this nutty smell – about 10-12 minutes.
Time to move quickly and get this buttery nut toffee assembled.
Slowly pour the butter/sugar mixture over the almonds. You’ll need to move slowly as to not push the almonds into clusters. Then, top with the chocolate chips. Let the chips sit for about 3 minutes and then spread with the back of a spoon lightly to cover the all of the buttery mixture.
Top with the pecan pieces and then time to let it sit.
Let it sit in the fridge for at least 2 1/2 hours.
Once it’s set, you can cut away. Be sure to use a sharp knife to cut through some of those whole almonds.
Looks so good.
Last one – grab it before it’s gone.
I hope you try this buttery nut toffee and let me know how it turns out for you. Oh, and Happy March! You’ve made it almost to spring – whoo hoo.
Thanks for visiting and I’ll see you again on Thursday.
Recipe
Buttery Nut Toffee
Ingredients
- 1 cup of whole almonds
- 2 sticks of salted butter
- 1 cup packed, of brown sugar
- 2 teaspoon of vanilla
- 1 1/2 cups of milk chocolate chips
- 1/3-1/2 cup of pecan pieces
Instructions
- First up, gather all of your ingredients. Set the oven to 350 degrees on roast.
- Take the whole almonds and smash them with a rolling pin. You'll want about half still whole and then the others in pieces.
- Then roast in the oven on parchment paper on a pan for 10-12 minutes until the almonds start to brown.
- While the almonds are roasting, time to make the buttery component of the toffee. In a non-stick pan melt the butter on medium heat and add in the brown sugar. Whisk continually until all of the sugar is dissolved. Add in the vanilla and keep whisking. You'll want the butter to get this nutty smell - about 10-12 minutes.
- Time to move quickly and get this buttery nut toffee assembled. Slowly pour the butter/sugar mixture over the almonds. You'll need to move slowly as to not push the almonds into clusters.
- Then, top with the chocolate chips. Let the chips sit for about 3 minutes and then spread with the back of a spoon lightly to cover the all of the buttery mixture.
- Top with the pecan pieces and then time to let it sit.
- Let it sit in the fridge for at least 2 1/2 hours.
- Once it's set, you can cut away. Be sure to use a sharp knife to cut through some of those whole almonds.
- Looks so good - that's it, you're done. Eat up.
